Meatballs with Basil
Serve this simple appetizer with oil-based fondues such as Fondue Tandoori Chicken.
INGREDIENTS | SERVES 2–4
- 4 fresh basil leaves
- 2 teaspoons ground coriander
- 8 ounces ground beef
- 1 teaspoon ground cumin
- ¼ teaspoon celery salt
- 2 teaspoons ground cinnamon
- 1 tablespoon onion, chopped
- ¼ cup plain yogurt
- 1 cup cooked rice
- ¼ cup sour cream
- 2 tablespoons ground cardamom
- 4½ cups oil, or as necessary
Chop the fresh basil leaves. With your hands, mix together the ground beef, basil leaves, celery salt, onion, and 2 tablespoons of the cooked rice. Shape the ground beef mixture into 9 meatballs the size of golf balls. Roll the ground beef balls into the remainder of the cooked rice so that each ball is well covered.
Blend together the ground cardamom, ground coriander, ground cumin, and ground cinnamon. Combine the yogurt and sour cream. Add 2 teaspoons of the blended spices to the yogurt mixture. Store the remainder of the spice mixture in a sealed container to use another time.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table and set up the burner. Using metal skewers with wooden handles, skewer the meatballs so that the skewer comes out the other side of the meatball. Cook the meatball in the hot oil for 4 to 5 minutes, until the rice is browned and the meat is cooked through. Serve with the spiced yogurt mixture for dipping.
How to Cut Meat for Oil and Broth Fondues
For oil-based fondues, cutting meat into cubes is the best way to make sure the meat cooks quickly and evenly. For broth-based fondues, the meat should be cut into thin slices.
